Moe has been working on improving his consommé for several weeks. He recently realized that he was making a mistake by continuing to stir when he should have stopped stirring as soon as a mass of solid ingredients formed. What is this mass referred to as?

In traditional French cuisine, soup can be divided into what two classifications?

The most common use for stock is to enhance the flavor and consistency of one of the oldest, most treasured types of food, simply known as:

What is the first step when putting together a consommé?

When a little red tomato purée is added to a mirepoix, it transforms into a darker mixture called _____, which means to stiffen or pinch in French.

After you have put together your consommé and allowed it to cook for the suggested amount of time, you must ladle the consommé through what?

What term refers to a savory liquid with a water base that has been simmered with bones, meat, veggies, and seasoning to create a lovely soup for sipping or to be used to build up a thicker soup, stew, or sauce like gravy?

Richard is making a stock to use in his famous chicken soup recipe. He has put all of his ingredients into a pot, covered them with water, and brought it to a boil. What should be done next?

Unlike regular stock with bones and meat, bone broth, classically known as _____, can be left on super-low heat for up to 14 hours to create a heavily-reduced syrup.

What term refers to a liquid flavoring that is prepared by simmering four essential components—bones, water, vegetables, and seasonings—together on a low temperature for several hours?

Unlike stock, what has not been cooked for hours and hours, bones and all, meaning that it is lighter and does not gel when chilled?

Special starchy ingredients that make thick soups rich, creamy, and deliciously dense and also help to define different categories of thick soups are known as what?

How do pressure cookers cook food more quickly than other methods?

What food starch is a mixture of flour and water that has been combined well before being added to a liquid and can act as a thickening agent or to tone down the flavors being created in food?